Ingredients
- 4 Mediterranean Salmon by Sea Cuisine
- 4 tbsp unsalted butter
- 1 medium onion, finely chopped
- 1 ½ cups rice
- ½ cup white vinegar
- 4 cups chicken stock
- ½ cup freshly grated Parmesan cheese
Directions
Preheat the oven to 375 degrees F. Lightly oil a baking dish and add the salmon. Bake for 30 mins, then remove from the oven. Meanwhile, in a wide saucepan warm the butter over medium heat and add the chopped onion. Stir it until translucent, about 4 mins. Then, add the rice and stir until it is coated with butter. Add the vinegar and to the pan to deglaze the bottom of the pan. Simmer until the vinegar is evaporated. Then, add ½ cup of the chicken stock and gently stir it into the rice until it is completely absorbed. Continue adding the chicken stock by the ½ cup until it is all absorbed. About 15 mins. Then, stir in the Parmesan. Divide rice among four bowls and serve topped with the salmon!
